Dolmeh Bademjan

Method

1. Rinse 15 g of yellow split peas and simmer them in plenty of unsalted water for 12 minutes. Add 1 tbsp of basmati rice and cook a further 6 minutes, until both are just tender but still holding their shape. Drain well and set aside.
2. Halve 2 small aubergines lengthways and scoop out the flesh with a teaspoon, leaving a shell about 5 mm thick so they hold their shape. Salt the cavities lightly and stand them cut side down for 15 minutes to draw out bitterness, then pat dry inside and out. Chop the scooped flesh finely.
3. Heat 1 tbsp of sunflower oil in a wide lidded pan over medium heat. Lay the aubergine shells in cut side down and brown for 2 minutes, turn and colour the skins for 2 minutes more, then lift onto a plate.
4. In the same pan soften 1 finely chopped small onion over medium heat for 5 minutes until golden at the edges. Add 80 g of minced lamb and the chopped aubergine flesh and fry, breaking up the meat, for 5 minutes until browned. Stir in 0.25 tsp of turmeric, 1 pinch of ground cinnamon, a good grind of black pepper and a pinch of salt and fry 1 minute more.